Within the scope of Halal Product Certification, services are provided in the following product certification processes.
Halal Food
Halal Packaging
Places where halal food and beverages are prepared, stored and served
Halal Cleaning products and disinfectants
Halal Cosmetics
Halal Food Guide
OIC/SMIIC 1:2019 General Requirements for Halal Food Standard describes the general rules that must be followed at every stage of halal food and products according to Islamic rules such as purchasing, preparation, processing, classification, obtaining, packaging, labeling, marking, checking, loading-unloading, transportation, distribution, storage and serving of the food chain. All rules in OIC/SMIIC 1:2019 General Requirements for Halal Food Standard are general and can be applied to every organization in the food chain, regardless of size and development. OIC/SMIIC 1:2019 General Requirements for Halal Food standard also includes organizations working at one or more stages of the food chain. OIC/SMIIC 1:2019 General Requirements for Halal Food standard application principles in all organizations are within the scope of the Halal Food Certification Standard.
This guide has been prepared for general information purposes, taking into account the requirements of the "OIC/SMIIC 1:2019 General Requirements for Halal Food" standard.
Terms and definitions
Islamic rules: All the rules commanded by Allah (swt) for Muslims, which derive their origin from the Holy Quran and the practices (sunnah) of the Prophet Muhammad (pbuh).
Halal food: Food and beverages that are allowed to be consumed within Islamic rules and comply with the rules given in the "OIC/SMIIC 1:2019 General Requirements for Halal Food" standard.
Prerequisite programs (PGP): Basic requirements and activities required to ensure the production, loading-unloading and supply of safe end products and safe foods suitable for human consumption in a hygienic environment.
Good manufacturing practices (GMP): Activities related to personnel and facility hygiene for the safe and healthy production, storage and distribution of food.
Good hygiene practices (GHP): Measures taken to ensure a supply of food suitable for consumption at all stages of the food chain.
Food safety: The concept that states that food will not harm the consumer if it is prepared and/or eaten according to its intended use.
Food chain: All stages in food manufacturing, starting from raw material and origin to the consumption phase, including processing, manufacturing, packaging, storage, transportation, distribution and marketing.
Additives: All substances used in the production, processing, treatment, packaging or storage of food, natural or synthetic, different from basic raw materials, used to improve the final product in the production of foodstuffs, and having a protective and enhancing effect on one or more characteristics of the food such as taste, smell and appearance.
Cold chain: Processes consisting of storage, distribution and similar activities by cooling and freezing, which are mandatory for food products that require a cold chain to maintain their original quality until they reach the end consumer.
Genetically modified foods (GDG): Food and beverages containing genetically modified organism products and/or by-products.
Genetically modified organisms are obtained by transferring the gene of another living species to a plant, animal or microbiological resource using techniques that change the genetic structure and by making changes to the DNA of the food.
Aquatic animals: Animals that live in water but cannot survive outside of water.
Amphibians: Animals that can live both in water and on land.
Goods/services
The “OIC/SMIIC 1:2019 General Requirements for Halal Food” standard covers the following products and services.
Meat and meat products
Milk and dairy products
Eggs and egg products
Cereals and grain products
Oils and fats of vegetable and animal origin
Fruits and vegetables and their products
Sugar and confectionery products
Soft drinks (Non-alcoholic beverages)
Honey and its by-products
nutritional supplements
Genetically modified (GDG) foods
food additives
micro organisms
packaging materials
Food services and facilities
Fish and fish products
This
Rules
source of food
food of animal origin
halal animals
The following are considered halal animals:
Domesticated animals such as cattle, buffalo, sheep, goats, camels, chickens, geese, ducks and turkeys,
Non-predatory wild animals such as deer, antelope, mountain goats and wild cattle,
Non-predatory birds such as pigeons, sparrows, quails, starlings and ostrich.
non-halal animals
The following are non-halal animals:
Pigs, dogs and related species,
Animals slaughtered without mentioning the name of Allah (cc),
Animals slaughtered in violation of Islamic rules,
Animals that died spontaneously.
Animals such as bears, elephants, monkeys, wolves, lions, tigers, panthers, cats, jackals, foxes, squirrels, martens, mole and weasel, American alligator and crocodile, which have long pointed teeth or front horns to kill their prey or defend themselves,
Birds of prey with sharp claws such as hawks, hawks, eagles, vultures, ravens, crows, kites and owls,
Mice, centipedes, scorpions, snakes, wasps and rats and similar pests and poisonous animals.
Lizards, snails, insect and larval stages, and similar disgusting animals.
Animals such as honeybees and hoopoes that are forbidden to be killed in Islam
Donkeys and mules.
Farm animals that are consciously and constantly fed non-halal feed.
Substances obtained from non-halal animals are not halal.
water animals
Scaled fish species, shrimps and scaled fish eggs and their by-products are halal. All other aquatic animals and their by-products are halal.
All poisonous aquatic animals that are harmful to health are not halal. It is halal if the poisonous and harmful parts are removed.
amphibians
Not all amphibians are halal.
Foods of plant origin
All plants and their products are halal, except poisonous and harmful plants. Poisonous and harmful plants are halal if their poisonous and harmful parts are removed.
Blood and other substances of human and animal origin
All kinds of blood and its by-products are not halal.
All kinds of impure substances that come out of the body orifices of humans and animals, such as urine, placenta, feces, vomit, pus, semen and eggs, are not halal. It is not halal to consume any part of the human body.
Animal slaughter rules
Conditions required for the animal to be slaughtered
The animal to be slaughtered must be one of the halal animals.
A document showing that the animal to be slaughtered is healthy must be issued by the organization responsible for veterinary services.
The animal to be slaughtered must be alive at the time of slaughter. The slaughtering process should not cause torture to animals.
According to standard veterinary procedure, only animals fed with halal feed are allowed to be slaughtered.
If animals have come from a long distance, they should be allowed to rest before slaughter.
Butcher
The butcher who will perform the slaughter must be an adult Muslim with sound mental faculties and who fully understands the basic rules and conditions required for animal slaughter.
The butcher who will perform the slaughter must have a halal slaughter certificate obtained from an authorized authority regarding health, hygiene, sanitation and halal slaughter rules.
Tools and equipment to be used in cutting
The slaughter line, food-grade tools and equipment must be clean and used only for halal slaughtering purposes.
The knife that will cut the animal's head must be sharp and made of steel (stainless steel).
Cutting tools should cut with their edge, not with their mass.
Bones, nails and teeth should not be used as cutting tools.
slaughterhouses
Slaughterhouses should be exclusively for halal animals and halal slaughter, and they should meet the conditions specified in the prerequisite programs of Codex CAC/RCP 1 GENERAL PRINCIPLES OF FOOD HYGIENE and ISO 22000:2018 Food Safety Management System Standard and ISO/TS 22002 Food safety prerequisite programs series standards. The physical conditions of the slaughterhouse must comply with national legislation. The following must be provided:
An environment suitable for health checks in the slaughter area,
A special area at the entrance with an electrically operated automatic or manually operated roller chain system to lift the animal,
Automatic, mobile or manually operated roller chain rail system to ensure continuity of workflow,
Fixed or mobile loading platforms and unloading areas specially designed for cattle, sheep and goats, which help employees skin the animal and prepare the carcass, providing easy and efficient work,
weighing mechanisms,
Carcass washing devices (pressurized water, preferably automatic),
Containers that always contain hot water for washing, disinfecting and sterilizing dirty tools (knives, hangers, etc.), bathtubs containing antiseptic liquid and a sink with a tap that can be operated by foot, knee or photocell,
Clean and pressurized water that is always available.
All disinfectants and antiseptic liquids must be suitable for use in the halal food industry.
stun
All kinds of stunning and brain shock (loss of consciousness) to the animal should be prohibited. However, when the use of electricity is necessary and the only way (such as calming the animal or breaking its resistance to violence), the electrical current value and application time allowed to break its resistance must comply with the requirements of the "OIC/SMIIC 1:2019 General Requirements for Halal Food" standard.
All forms of stunning and brain shock (loss of consciousness) to poultry should be prohibited, but when the use of electricity is necessary and the only way out, the following conditions must be met:
The poultry must be alive and sound during stunning, after and even during slaughter.
The current and duration of the electroshock, if it is necessary to use it, must comply with the requirements of the “OIC/SMIIC 1:2019 General Requirements for Halal Food” standard.
A poultry that dies before slaughter is considered dead and haram.
It must be demonstrated that it is implemented in a humane manner.
It should not reduce the amount of blood that will flow after the cut.
Cutting operations
Animal slaughter processes
In addition to clause 3.2.1, the following rules apply.
Health checks of the animal before slaughter
The following rules apply along with pre-slaughter control:
The animal to be slaughtered must be checked by a qualified veterinarian in accordance with the requirements of the “OIC/SMIIC 1:2019 General Requirements for Halal Food” standard.
Animals that have completed 1/3 of the gestation period should not be slaughtered.
Cleaning and washing the animal
It is important that animals sent for slaughter are avoided outside, in paddocks or in special areas for washing purposes.
It must be free of urine and mud. If there are dirty animals, they should be cleaned in designated areas.
Preventing mixing of different animals
Particular care should be taken not to mix different animals during transportation to the paddocks, cleaning and transportation to the slaughterhouse.
Directing the animal to the slaughter area
The animal to be slaughtered must be taken to the slaughter area by qualified personnel without being tortured along the corridor.
At the end of the corridor where the animal is taken for slaughter, there should be a movable curtain or partition system that will prevent the animal waiting in line from seeing the slaughter of the previous animal.
Process
The animal should be slaughtered after being lifted or laid on its left side with its face facing the Qibla (Mecca direction).
During the slaughter of the animal, the butcher must say Bismillah and say "BISMILLAH", which means in the name of Allah, and must not mention any name other than the name of Allah, otherwise the slaughter will not be halal. At each subsequent slaughter of an animal, the name of Allah must be repeated for halal slaughter.
Slaughtering should only be done once per animal. Cutting with an automatic knife is permitted, provided that the knife is not retracted during cutting.
Halal slaughter should start from a point slightly below the larynx (Adam's apple) and higher for long-necked animals.
To accelerate bleeding and death, the trachea (halqum), esophagus (mari), and jugular artery and carotid artery (wadajain) must be cut during slaughter. Bleeding should be spontaneous and complete. Bleeding time must be sufficient to complete bleeding and cause complete death.
Post-slaughter control of carcasses and offal
Post-slaughter control should be carried out by an authorized veterinarian. Evaluation of whether the carcass or carcass parts meet health and hygiene conditions must be made in accordance with the provisions specified in CAC/RCP 58 CODE OF HYGIENIC PRACTICE FOR MEAT.
Washing and branding the carcass
Washing, drying, cooling and freezing should be done with appropriate tools and equipment. Stamping should be done with halal-containing ink suitable for use in food. The cold room temperature should be at most 4 °C.
Poultry slaughtering process
In addition to Article 3.2.1, the following rules apply.
Taking the poultry to the slaughterhouse and sending it to slaughter
Poultry brought to the slaughterhouse should be sent to slaughter as soon as possible.
Health checks of poultry before slaughter
In addition to the pre-slaughter check, the following rules apply:
The poultry to be slaughtered must be checked by an authorized veterinarian according to the control methods given in the "OIC/SMIIC 1:2019 General Requirements for Halal Food" standard. Poultry that is dead, detected to be sick, or suspected to be sick should be separated immediately or taken to an isolation area and legal requirements must be met.
Checks should be made to ensure that dead or dying birds do not enter the slaughter line.
Process
The butcher must hold the head of the poultry animal with one hand, pull it tightly downwards, and cut its neck with the sharp butcher knife held in the other hand, according to Islamic rules.
In addition to these, Article 3.2.6.1. Religious rules given in must be followed.
mechanical cutting
Mechanical cutting can be used if a validation system is available. There should be label information on the product indicating that mechanical cutting was performed.
The operator of the mechanical knife must be an adult Muslim.
Before operating the mechanical knife, the butcher must say "BISMILLAH" and not leave the cutting area.
If the butcher needs to leave the cutting area, he must stop the cutting line and the mechanical knife. If the mechanical system is restarted by the same butcher or another Muslim butcher, the Bismillah must be recited by saying "BISMILLAH".
The butcher should repeat the basmala by saying "BISMILLAH" as much as possible, not only during the start-up of the system, but also throughout the slaughter. It is not allowed to use a recording device while saying the Bismillah.
The knife used must be single-edged, sharp and made of steel (stainless steel).
In order to accelerate bleeding and death, the trachea (halqum), esophagus (mari), neck artery and carotid artery (wadajain) of the poultry must be cut during slaughter.
There should be a butcher who checks that all poultry has been slaughtered properly and any that have not been slaughtered must be slaughtered by hand.
If the head is completely separated from the body by the mechanical knife, the poultry and its head are not halal.
Bleeding time must be at least 180 seconds.
Manual slaughter in automated poultry processing plants
Hand cutting can be used if a validation system is available. There should be label information on the product stating that it was cut by hand.
The butcher must be an adult Muslim.
Before slaughtering, the butcher must say "BISMILLAH" for each poultry.
The knife that will behead the animal must be single-edged, sharp and made of steel (stainless steel). The blade should move horizontally and cut with its edge, not its mass.
In order to accelerate bleeding and death, the trachea (halqum), esophagus (mari), neck artery and carotid artery (wadajain) of the poultry must be cut during slaughter.
The butcher needs to check that each poultry is properly slaughtered.
Bleeding time must be at least 180 seconds.
feather plucking
Carcasses should be subjected to heat treatment to facilitate the feather plucking process. The use of hot water or hot air is accepted in heat treatment.
Health check of the carcass
In addition to post-slaughter checks, the following rules should be applied:
Each carcass must be checked after washing. Inspections must be carried out in accordance with the meat control legislation in the member countries or in line with veterinary services standards.
If the physical examination is insufficient to make a diagnosis, the suspect sample is sent to the laboratory for analysis. Meanwhile, the carcass is kept at the appropriate temperature. The decision is made according to laboratory test results.
There is no need to cut the fish. Live should be removed from the water while still and their deaths out of water must happen.
He recited the Bismillah and hunted by saying "BISMILLAH" and a suitable killed in such a way halal animals It is considered halal slaughtered. Animals caught alive must be slaughtered according to Islamic rules. Animals caught dead by predatory animals or birds of prey are considered halal as long as no part of the dead animal is eaten by these predatory animals, otherwise they are considered "not halal".
Meat and meat products
Meat prepared from the carcasses of halal animals and in accordance with halal production must comply with legal rules.
Food additives such as preservatives used in meat and meat products must not contain non-halal components or have undergone any processing, including processing aids, outside Islamic rules.
Milk and dairy products
Milk and dairy products obtained from halal animals are halal.
Food additives such as rennet and gelatin should not be manufactured from non-halal products.
Eggs and egg products
Eggs and egg products obtained from halal animals are halal.
Egg products should not contain non-halal ingredients.
Eggs obtained from animals that do not need to be slaughtered, such as fish, are halal if they are safe for consumption.
Cereals and grain products, vegetable and animal fats and oils, fruits and vegetables and their products, sugar and confectionery products
All foods must be manufactured from ingredients of halal origin using halal processes.
Beverage
All kinds of water and non-alcoholic beverages are halal, except for poisonous, intoxicating or harmful drinks.
Any product or beverage containing alcohol is prohibited by Islamic rules, even if used for cooking purposes or as a confectionery filling.
Food additives used in soft drinks, such as colorants and preservatives, should not be made from ingredients that are not suitable for food use and are not halal.
Honey and its by-products
Beekeeping products (honey, pollen, royal jelly) that bees collect and secrete from plant extracts and that are not harmful to human health are halal.
Honey bee parts and other parts that cannot be prevented from coming out of honey are considered halal.
nutritional supplements
Nutritional supplements must be manufactured from halal sources such as plants and animals and must not contain non-halal ingredients.
Genetically modified foods (GDG)
genetically modified organism (GMO) or ingredients or products containing GMOs are not halal It should not be produced using genetic material.
another living thing The gene of the species contributes to the genetic structure of the plant, animal and microbiological resource. changing GDGs produced from genetically modified foods obtained by transferring techniques and changes in the DNA of the food are used in halal food manufacturing.
Food additives are also considered food. Food additives made with non-halal ingredients are not halal.
Enzymes: Enzymes used as raw materials, processing aids or final products must be obtained from halal sources and must be stated in the label information.
Microorganisms: Microorganisms such as bacteria, fungi and yeast are halal, except those that are poisonous and/or harmful to human health (pathogenic and toxicogenic for humans). Microorganisms used in food or food manufacturing must be grown using halal media. Brewer's yeast should not be used for yeast extract or other products derived from it.
In addition, the requirements of the "OIC/SMIIC 24:2020 General Requirements for Food Additives and Other Added Chemicals to Halal Food" standard regarding food additives must be applied, and the additives defined in this standard are considered halal.
packaging materials
Packaging materials should not be made of any non-halal material.
Packaging materials must be prepared, processed or manufactured using equipment that is not contaminated with non-halal materials.
During preparation, processing, storage and transportation; It must be physically separated from other foods or other non-halal materials that do not meet the conditions in paragraph a) or b) above.
Packaging materials should not contain substances considered harmful to human health.
Food services and facilities
All food services and facilities are halal if they meet the following rules:
If it concerns only products, product groups and materials that satisfy the rules in Article 3,
If the tools and equipment used during the service and sale of the products are completely separate and used only for halal food,
Food is not allowed to be served with alcoholic beverages of any kind.
If non-halal production is normally carried out in a facility, but it is planned to switch to halal production, it must be cleaned according to Islamic rules before starting halal production. It should not be allowed to convert manufacturing to non-halal manufacturing and then back to halal manufacturing.
food processing
All processed foods are halal if they meet the following rules:
If the products or their components do not contain elements that are not halal according to Islamic rules,
If the products do not contain any substance in any quantity that is not considered halal according to Islamic rules,
If the product and its components are reliable,
If it is prepared, processed or manufactured with equipment and tools that are not contaminated with non-halal materials.
During preparation, processing, storage and transportation; It must be physically separated from other foods that do not meet the conditions in points a), b), c) and d) above, or from other materials that are not halal according to Islamic rules.
Machinery, tools and manufacturing lines
Machinery, equipment and production lines to be used in halal food processing should not be made of or contain materials that are not considered halal according to Islamic rules and should only be used for halal foods.
If a production line contaminated with non-halal products is converted into a halal production line, it must be washed and cleaned in accordance with hygiene and sanitation rules. After conversion, the production line must be operated only for halal food. It should not be allowed to convert the production line first to non-halal production and then back to halal production line.
The oils used during the maintenance of machines and devices in contact with food must be oils suitable for food use and must not contain non-halal components.
Calibration of measuring and testing devices used in processes that affect the quality or health of the product should be made.
Storage, display, service and transportation
All halal foods stored, displayed, sold or served to customers must be classified and labeled as halal, including during transportation, and must be kept separate at every stage to prevent mixing and contamination with non-halal substances.
Transportation must be suitable for the structure of the food. Transport vehicles must meet hygiene and sanitation rules.
Hygiene, sanitation and food safety
Hygiene, sanitation and food safety are prerequisites for halal food preparation.
Preparation, processing, packaging, transportation and storage of halal foods must be carried out in accordance with Codex CAC/RCP1 GENERAL PRINCIPLES OF FOOD HYGIENE and other relevant codex and international standards of hygiene and sanitation rules.
Chemicals and materials used for hygiene and sanitation must be suitable for use in the halal food industry.
All measures regarding food safety must be suitable for the halal food sector.
Validation and verification
Validation and verification of methods
Inspections and tests carried out for the purpose of evaluating non-halal sources and contents must be carried out in accordance with nationally and internationally recognized validated and verified inspection and test methods. At this point, the relevant laboratory must meet the conditions specified in the "OIC / SMIIC 35: 2020 Conformity Assessment - General Requirements for the Competence of Laboratories Conducting Halal Testing" standard.
Identification and traceability
Where relevant, halal food should be identified by appropriate means at all stages of production. The quality of halal food should be defined according to monitoring and measurement rules.
In cases where traceability is required, the product must be checked and its unique identity recorded.
In ISO 22000:2018 Food Safety Management System Standard, ISO 22005 Traceability in the Feed and Food Chain - Basic Principles and General Features of System Design and Implementation Standard or Codex CAC/RCP 1 GENERAL PRINCIPLES OF FOOD HYGIENE, the principles of food traceability design and implementation for halal foods are given and the basic rules are specified. It can be applied in organizations working at any stage of the food chain.
Placement on the market
All halal foods stored, displayed, sold or served to customers must be classified and labeled as halal.
It must be kept separate at every stage to prevent mixing and contamination with non-halal substances.
Packaging and labeling
Packaging
Halal foods must be packaged appropriately with halal packaging materials.
The packaging process is clean and hygienic; It should be done in a healthy environment and at appropriate temperature that will protect the reliability and quality of the product.
Carcasses must be appropriately packaged in clean, new, sturdy and odorless packaging that will not have any negative impact on the quality and reliability of the meat.
In addition to the rules given in ISO 22000 or Codex CAC/RCP 1 and CODEX STAN 1, the following The information provided must be marked legibly and indelibly, or a label containing this information must be attached to the packaging:
Name of the product,
Contents,
expiration date,
Net mass (Kg, g) (SI system)
Name or address of the company, importer and/or distributor and trademark,
Code number indicating the manufacturing and batch number for traceability,
country of origin
Instructions for use, where appropriate
If the product contains fats, meat derivatives and extracts of animal origin such as rennet and gelatin, these ingredients of animal origin must be included in the label information on the product.
If the product contains GMOs, this must be clearly stated.
If halal marking is used, the license and document number must be on the product.
Structure of the product (dried, fresh, frozen, smoked, etc.)
All types of scaled fish, shrimps and scaled fish roe and products and their by-products must be appropriately labeled as “scaly fish”. All other aquatic animals and their products must be appropriately labeled as “scaleless fish and other”.
In addition to the rules specified in ISO 22000 and Codex CAC/RCP 1 for basic meat products, labeling or marking must contain the following information.
slaughter date,
processing date,
Veterinary health report/document number bearing relevant information on the carcass,
The stamp must be unchangeable and the ink used in stamping must be permanent and food grade.
The final package of each specially slaughtered carcass (chilled or frozen) must be stamped with the official stamp of the authorized organization and an authorized person indicating that the slaughter was carried out under the supervision of the responsible authority.
When the halal sign is used, the license and document number must be on the product.
legal rules
The product must comply with other relevant legislation currently in force in the country, except for the rules given in the “OIC/SMIIC 1:2019 General Requirements for Halal Food” standard.
Halal Packaging Guide
In accordance with Article 4.15 of OIC/SMIIC 1:2019 General Requirements for Halal Food Standard, it describes certain rules to be sought for substances and materials (including halal food packaging, coatings) that come into contact with halal food.
The rules contained in the OIC/SMIIC 1:2019 General Requirements for Halal Food standard indicate what additional activities or measures need to be taken to ensure the effectiveness of the implementation of TS OIC/SMIIC 1 for Halal food packaging and packaging materials; It was created to help determine the specific requirements for these materials.
This guide has been prepared for general information purposes, taking into account the requirements of the standards "TS 13719 Specific rules for the implementation of TS OIC/SMIIC 1 on substances and materials that come into contact with halal food" and "TS 13572 Specific rules for the implementation of TS OIC/SMIIC 1 on Halal Food Packaging and Packaging Materials".
Terms and definitions
Substances and materials that come into contact with halal food: Halal food; Plastic, glass, metal, paper or wood-based materials that are in direct contact with halal food during handling stages such as production and service (except halal food packaging described in TS 13572).
Multi-layer - multi-material: Materials formed by combining two or more layers of different types of materials, provided that at least one of the layers is plastic.
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